If you like to have a cozy and comfortable dish, then your in the right direction. Chicken chili is definitely one of them. The recipe I’m going to recommend is super easy, and you don’t need to spend hours in the kitchen.
The best part is you can totally customize this dish as per your preference-more spicy, more veggies. Whether it is a busy weeknight or a relaxing weekend, this chicken chili recipe can make everyone’s day. Just imagine you are sitting in front of a platter filled with hot, tender chicken packed with flavors.
Why You’ll Love This Recipe
This chicken chili is the ultimate appetizer for any occasion. Whether you are hosting a house party, gathering, or looking for a dish for a party, then it is your go-to recipe. Crispy and tender chicken bites coated in a flavorful chili sauce that’s perfectly hot, sweet, and tangy, that makes your every bite irresistible. This Indian-Chinese fusion recipe brings perfect texture to the table. Trust me, once you try this, it will become your appetizer repertoire.
It’s time now, to prepare this delicious recipe in your kitchen. So, let’s get started.
Chicken Chili Recipe Ingredients
200-250g Chicken (Bone / Boneless)
3-4 tbsp All-purpose flour
1 tbsp Chili powder
1 tbsp Coriander powder
1 tbsp Cumin powder
1/2 tbsp Pepper powder
1 tbsp Ginger garlic paste
2 tbsp Vinegar
1 Egg
Salt (for taste)
Cooking oil (for frying)
1 Bell pepper (Capsicum)
1 Onion
1 clove Garlic
5-6 Green chilies
Coriander leaves
1 tbsp Soya sauce
1 tbsp Red chili sauce
1 tbsp Green chili sauce
1/2 tbsp Tomato sauce
Chicken Chili Recipe Instructions with Images
Chop the green chili, garlic, onion, and bell pepper (capsicum). Green chili: Cut off the two edges and slice lengthwise. You can also cut it into rings depending on your desired texture. Garlic: Remove the outer skin of the garlic and mince into fine pieces. Bell pepper (Capsicum): Cut off the top of the capsicum and remove the seeds and white path. Cut them into small cubes or strips. Onion: Remove the outer skin of onion. Chop it into dice or slices depending upon your preferred thickness. Coriander leaves: Chop roughly and keep them ready to garnish on the top of the dish in the end step of the recipe.
Combine the following ingredients in a large bowl. Mix these ingredients well until they are evenly blended. This seasoning can also be adjusted based on your personal taste preferences.
- 3-4 tablespoons of all-purpose flour
- 1 tablespoon of red chili powder
- 1 tablespoon of coriander powder
- 1/2 tablespoon of cumin powder
- 1/2 tablespoon of pepper powder
- 1 tablespoon of ginger garlic paste
- 1 tablespoon of vinegar or squeeze half lemon
- 1 egg
Combine the seasoning with bite-sized chopped chicken and mix it well. Coat the chicken pieces with the marinade evenly. Marinate for at least 30 minutes to allow the flavors to meld into the meat.
Take a frying pan and add enough oil. Heat the oil over medium-high heat until it reaches optimal frying temperature.
Carefully place the marinated chicken pieces into the hot oil and fry until it turns golden and crispy. Do not overcrowd the pan, fry it in batches if necessary. Fry the meat pieces for 5-10 minutes per side depending upon the size of the pieces.
Once the marinated chicken gets fried, transfer to a plate or bowl and use a paper towel to drain the excess oil. You can notice the crispy outside and tender on the inside.
Take another pan and preheat with 1 tablespoon of cooking oil. Add the green chilies to the pan and stir-fry them for about 1-2 minutes until they slightly release their aroma. Once the chilies are fried, add minced garlic to the pan and stir constantly for 1-2 minutes to prevent from burning.
Toss in chopped onion and bell pepper (capsicum) and stir-fry for 3-4 minutes over medium heat until slightly tender but still crisp.
Once the veggies are fried, it’s time to add the sauces. Pour the below-mentioned sauces into the pan. Stir well to coat the veggies, and also add a pinch of salt for taste. Keep the heat on medium and sauté the mixture for 3-4 minutes.
- 1 tablespoon of soya sauce
- 1 tablespoon of red chili sauce
- 2 tablespoons of tomato sauce
- 1/2 tablespoon of green chili sauce
- 1 tablespoon of vinegar or squeeze half lemon
Now, add the cooked chicken pieces to the pan and sauté for 5-6 minutes. The chicken will absorb the flavors of the sauces and veggies.
Bring all the recipe’s magic to the serving plate and garnish some roughly chopped coriander leaves on the chicken chili.
Nutritional Facts (per serving)
- Calories: 440 Cal
- Fat: 28g
- Protein: 20g
- Carbohydrates: 25g
Additional tips
- Serve hot appetizer by garnishing with spring onion greens instead of coriander leaves.
- Add extra or personalized flavors to the sauces while preparing the dish.
Which part of chicken tastes good for chicken chili?
Chicken thighs and breast part of the chicken is the best choice for a chicken chili recipe. It makes them more flavorful and tender. The meat becomes juicy and absorbs the spices well, adding depth to the dish and adds satisfying texture.
Recipe Card
Easy Chicken Chili Recipe - Timsip
This chicken chili is the ultimate appetizer for any occasion. Whether you are hosting a house party, gathering, or looking for a dish for a party, then it is your go-to recipe.
Type: Appetizer
Cuisine: Indian-Chinese
Keywords: Easy Chicken Chili Recipe
Recipe Yield: 2 servings
Calories: 440
Preparation Time: PT15M
Cooking Time: PT30M
Total Time: PT45M
Recipe Ingredients:
- 200-250g Chicken (Bone / Boneless)
- 3-4 tbsp All-purpose flour
- 1 tbsp Chili powder
- 1 tbsp Coriander powder
- 1/2 tbsp Pepper powder
- 1 tbsp Cumin powder
- 1 tbsp Ginger garlic paste
- 2 tbsp Vinegar / 1 Lemon
- 1 Egg
- Salt (for taste)
- Cooking oil (for frying)
- 1 Bell pepper (Capsicum)
- 1 Onion
- 1 clove garlic
- 5-6 Green chilies
- Coriander leaves
- 1 tbsp Soya sauce
- 1 tbsp Red chili sauce
- 1 tbsp Green chili sauce
- 1/2 tbsp Tomato sauce
Recipe Instructions:
Preparation of Chicken Chili:
Chop the Veggies
Choose your favorite part of chicken to be used in the recipe. Chop bell pepper (capsicum), onion, garlic, coriander and keep it ready for the further process.
Prepare seasoning
Combine the mentioned ingredients in a large bowl-all-purpose flour, red chili powder, coriander powder, cumin powder, pepper powder, ginger garlic paste, vinegar or lemon juice, and egg (refer quantities on recipe step number 2). Mix these ingredients well until they are evenly blended.
Marinate chicken pieces
Combine the seasoning with bite-sized chopped chicken and mix it well. Marinate for at least 30 minutes to allow the flavors to meld into the meat.
Fry Chicken:
Heat Oil
Take a frying pan and add enough oil. Heat the oil over medium-high heat.
Fry Chicken
Carefully place the marinated chicken pieces into the hot oil and fry until it turns golden and crispy.
Remove Excess Oil
Once the marinated chicken gets fried, transfer to a plate or bowl and use a paper towel to drain the excess oil.
Prepare Chili Sauce:
Fry Green Chili and Garlic
Take another pan and preheat with 1 tablespoon of cooking oil. Add the green chilies to the pan and stir-fry them for about 1-2 minutes. Add minced garlic to the pan and stir constantly for 1-2 minutes.
Add Onion and Bell pepper
Add chopped onion and bell pepper (capsicum) and stir-fry for 3-4 minutes.
Pour Sauces
Pour soya sauce, red chili sauce, tomato sauce, green chili sauce and vinegar into the pan (refer quantities in recipe step number 9). Stir well to coat the veggies, and also add a pinch of salt for taste and sauté.
Mix Chicken with Chili Sauce:
Add Fried Chicken
Add the cooked chicken pieces to the pan and sauté for 5-6 minutes.
Serve the Dish
Garnish some roughly chopped coriander leaves on the chicken chili and serve.
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Try my white sauce pasta now. Stay tuned for my next recipe updates.
